1  4 oz. container of whipped cream cheese
10 Dessert Crepes (See below)
2 Tbsp toasted slivered almonds
3 Tbsp sugar
1 Tbsp cornstarch
1 cup cranberry juice
1 tbsp butter
1 Tbsp orange liqueur
1 Tbsp freshly squeezed lemon juice
1 pint fresh or frozen whole Nova Scotia Raspberries
¼ cup toasted slivered almonds

Spread cream cheese over unbrowned side of each dessert crepe, leaving ¼ inch rim around the edge. Sprinkle each crepe with a portion of the 2 Tbsp of slivered almonds. Fold each crepe into a triangle by folding in half and in half again. Cover crepes. Set aside

For sauce: In a 10 inch skillet, combine the sugar, cornstarch and a dash of salt. Stir in cranberry juice and butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in liqueur, lemon juice, and berries. Add crepes to the sauce; heat through on low heat. Slide onto attractive serving platter. Sprinkle with remaining  ¼ cup of almonds. Serve immediately.

To make Dessert Crepes: In mixing bowl combine 1 cup all purpose flour, 2 Tbsp sugar, 1/3 tsp salt. Add 2 eggs, 1½ cups milk, and ¼ cup melted butter or margarine. Beat with an electric mixer until well mixed. Heat a lightly greased  6" skillet. Remove from heat. Spoon in 2 Tbsp of batter. Lift and tilt skillet to spread batter. Return to heat; brown one side (do not turn). Invert pan over paper towelling; remove crepe. Repeat with remaining batter, greasing skillet as required.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE